After 30 minutes, remove the lid and continue baking for another 15–20 minutes. The loaf should turn golden brown with a crisp crust. Tap the bottom—it should sound hollow when done.
Cool and serve
Let the bread cool on a wire rack for at least 20–30 minutes before slicing. This resting time allows the interior to finish setting and avoids gummy slices.
Nutritional Information (per slice – based on 10 slices)
Calories: 160
Carbohydrates: 30g
Protein: 4g
Fat: 0.5g
Fiber: 1g
Sodium: 180mg
Sugar: 0g
Calcium: 1% DV
Iron: 10% DV
The Origins and Popularity of the Recipe
This style of bread is often referred to as “no-knead artisan bread,” a technique that gained popularity in the early 2000s thanks to renowned baker Jim Lahey. His method showed the world that delicious, bakery-quality bread could be made at home without expensive equipment or advanced baking skills.
The use of a Dutch oven creates the perfect baking environment—mimicking the steam injection of professional ovens and giving the bread its signature crispy crust and soft interior. Today, this technique has become a go-to for home bakers looking for reliable results with minimal effort.
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Reasons Why You’ll Love the Recipe
Only 4 basic ingredients—flour, water, salt, yeast
